Raspberry Sauce

Description:

Removing seeds from raspberry puree is a tedious step, but worth the effort to make a silky sauce.

Ingredients:

12 ounces frozen unsweetened raspberries, (about 2 cups)

1/4 cup sugar, or more to taste

1 teaspoon fresh lemon juice

Preparation:

1

Let raspberries stand for 30 minutes at room temperature until partially thawed (semi-frozen puree is easier to press through a sieve). Puree in a blender or food processor with sugar and lemon juice. Pass puree through a fine sieve set over a bowl.